DOI QR코드

DOI QR Code

Preparation and Characteristics of Calcium Lactate from Black Snail

  • Lee, Ye-Kyung (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University)
  • Published : 2003.06.01

Abstract

Calcium lactate (CL) prepared from powdered black snail (PBS) or its ashed powder (ABS), was investigated for ideal manufacturing conditions to optimize color, solubility and sensory quality. Based on the amount of PBS and 100 mL lactic acid (LA), the yields of PBS-CL were 300% and 15 g in 10% LA and 260% and 20 g in 20% LA. Yields of ABS-CL based on the amount ABS and 100 mL LA were 400% and 60 g in 10% LA and 329% and 66 g in 20% LA. Both of the yields were decreased with an increase of the LA concentration on the basis of PBS and ABS amounts, but proportionally increased with the increment in the LA concentration on the basis of LA volume. Optimal preparation times of the dehydrated PBS-CL and ABS-CL were, respectively, 4 hr and 5 hr at 10$0^{\circ}C$, 3 hr and 4 hr at 12$0^{\circ}C$, and 1 hr and 2 hr at 15$0^{\circ}C$, which showed shorter time in preparing the dehydrated ABS-CL. PBS-CL and ABS-CL were confirmed to be Ca($CH_3$CHOH$CO_2$)$_2$ by the analysis results of IR and $^1$H-NMR. Calcium contents of the anhydrous PBS-CL and ABS-CL were individually 15.4% (w/w) and 17.3% (w/w) representing 84.2% and 94.5% or each theoretical value. Colors or PBS-CL and ABS-CL were light yellow and light-greenish white each. Solubilities of PBS- CL and ABS-CL in distilled water at pH 3~8 were 5.43 and 6.11 g/100 mL, respectively, which demonstrated higher mean solubilities rather than the 4.74 g/100 mL of standard CL. Solubilities of PBS-CL (3.14~5.03 g/100 mL) and ABS-CL (4.69~6.05 g/100 mL) against soup soy sauce, 3% brine, Soju (Korean distilled liquor), thick soy sauce, grape juice and orange juice were higher than those of standard CL (2.94~5.84 g/100 mL). ABS-CL was believed to have a wide use range due to its low sourness while different applications of PBS-CL in food are expected due to its mild astringent taste and strong savory taste despite its strong bitter taste as estimated by sensory evaluation.

Keywords

References

  1. Allen LH. 1982. Calcium bioavailability and absorption. Am J Clin Nutr 35: 738-808
  2. Pyun JW, Hwang IK. 1995. Preparation of calcium-fortified soymilk and in vitro digestion properties of its protein and calcium. Korean J Food Sci Technol 28: 995-1000
  3. Oh JJ, Hong ES, Baik IK, Lee HS, Lim HS. 1996. Effects of dietary calcium, protein and phosphorus intakes on bone mineral density in Korean premenopausal women. Korean J Nutr 29: 59-69
  4. Park JA, Yoon JS. 2001. The effect of habitual calcium and sodium intakes on blood pressure regulating hormone in free-living hypertensive women. Korean J Nutr 34: 409-416
  5. Kang JH, Kim JH, Lee HC. 1996. A study on the development of manufacturing process of high grade precipitated calcium carbonate from oyster shell. J Korean Solid Wastes Eng Soc 13: 320-327
  6. Okuhira T, Kuwana Y. 1995. Technical information update. Characteristics and application of tangle minerals. Technical J Food Chemistry & Chemicals. Tokyo, Food Chemistry Newspaper Office 13: 112-117
  7. Anthony JE, Hadgis PN, Milam RS, Herzfeld OA, Taper LJ, Ritchey J. 1983. Yields, proximate composition and mineral content of fish shellfish. J Food Sci 48: 313-314 https://doi.org/10.1111/j.1365-2621.1983.tb14867.x
  8. Han JS, Lee MH, Kim MS, Minamide T. 2000. The study for utilization of pork bone as calciulm reinforcement diet. J East Asian Soc Dietary Life 10: 153-159
  9. Kim JS, Yang SK, Heu MS. 2000. Component characteristics of cooking tuna bone as a food resource. J Korean Fish Soc 33: 38-42
  10. Cho ML, Heu MS, Kim JS. 2001. Study on pretreatment methods for calcium extraction from cuttle bone. J Korean Fish Soc 34: 483-487
  11. Zhao J, Song K. 1997. Preparation of calcium lactate from egg shells. Modern Chem Ind 17: 31-33
  12. Ko MK, No HK. 2002. Preparation of calcium lactate from ostrich eggshell. J Korean Soc Food Sci Nutr 31: 241-245 https://doi.org/10.3746/jkfn.2002.31.2.241
  13. Maekawa A, Matsushima Y, Onodera H, Shibutani M, Yoshida J, Kodama Y, Kurokawa Y, Hayashi Y. 1991. Longterm toxicity/carcinogenicity study of calcium lactate in F344 rats. Food Chem Toxcol 29: 589-594 https://doi.org/10.1016/0278-6915(91)90139-X
  14. Edition Community of Encyclopaedia Chimica. 1963. Encyclopaedia Chimica. Kyoritsu Pub. Co., Tykyo, Japan. Vol 6, p 810-811
  15. Lee GK, Kim YM, Min YC. 1988. The production of calcium lactate by Lactobacillus sporogenes. II. Production of calcium lactate. Korean J Food Nutr 1: 102-107
  16. Ranhotra GS, Gelroth JA, Leinen SD, Schneller FE. 1997. Bioavailability of calcium in breads fortified with different calcium sources. Cereal Chem 74: 361-363 https://doi.org/10.1094/CCHEM.1997.74.4.361
  17. Prabharaksa C, Olek AC, Steinkraus KH. 1989. Enrichment of soybean milk with calcium. Acta Biotechnol 9: 9-16 https://doi.org/10.1002/abio.370090103
  18. Sharma M, Beuchat LR, Doyle MP, Chen J. 2001. Survival of Salmonellae in pasteurized, refrigerated calcium-fortified orange juice. J Food Prot 64: 1299-1304 https://doi.org/10.4315/0362-028X-64.9.1299
  19. Pirkul T, Temiz A, Erdem YK. 1997. Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality. Inter Dairy J 7: 547-552 https://doi.org/10.1016/S0958-6946(97)00030-7
  20. Shelef LA. 1994. Antimicrobial effects of lactates: a review.J Food Prot 57: 445-415 https://doi.org/10.4315/0362-028X-57.5.445
  21. Mizunuma H, Okano H, Soda MY, Tokizawa S, Kagami I, Miyamoto S, Honjo SI, Ibuki Y. 1996. Calcium supplements increase bone mineral density in women with low serum calcium levels during long-term estrogen therapy. Endocr J 43: 411-415 https://doi.org/10.1507/endocrj.43.411
  22. Shrestha BM, Mundorff SA, Bibby BG. 1982. Preliminary studies on calcium lactate as an anticaries food additive. Caries Res 16: 12-17 https://doi.org/10.1159/000260570
  23. Reshef R, Rozen P, Fireman Z, Fine N, Barzilai M, Shasha SM, Shkolnik T. 1990. Effect of a calcium-enriched diet on the colonic epithelial hyperproliferation induced by N-methyl-N'-nitro-N-nitrodoguanidine in rats on a low calcium and fat diet. Cancer Res 50: 1764-1767
  24. Wargovich M, Allnutt D, Palmer C, Anaya P, Stephens LC. 1990. Inhibition of the promotional phase of azoxymethane-induced colon carcinogenesis in the F344 rat by calcium lactate: Effect of simulating two human nutrient density levels. Cancer Lett 53: 17-25 https://doi.org/10.1016/0304-3835(90)90005-I
  25. Burch JB, Jung Y. 1987. A new freshwater prosobranch snail (Mesogastropoda pleuroceridae) from Korea. Walkerana 2: 411-453
  26. Seo SS, Kim MY, Youn KS, No HK, Kim SD. 2002. Cooking characteristics of rice coated with prickly pear water extracts. J Korean Soc Food Sci Nutr 31: 733-737 https://doi.org/10.3746/jkfn.2002.31.5.733
  27. Kagakudoujin. 1986. Guide of Instrumental Analysis. Ezagii Press, Tokyo, Japan. p 7-8
  28. Herbert A, Juel LS. 1992. Sensory Evaluation Practices. 2nd ed. Academic Press. p 66-94
  29. Pavia DL, Lampman GM, Kriz GS. 2001. Introduction to Spectroscopy. Harcourt College Publishers, New York, USA.p 13-101
  30. Pouchert CJ. 1984. The Aldrich Liberary of NMR Spectrum.2nd ed. Aldrich Chem Soc, Milwaukee (Wisconsin). Vol 1, p 451-452

Cited by

  1. Quality Characteristics of Calcium Acetate Prepared with Vinegars and Ash of Black Snail vol.33, pp.3, 2004, https://doi.org/10.3746/jkfn.2004.33.3.593
  2. Characterization of Calcium Lactate Prepared from Butter Clam Saxidomus purpuratus Shell Powder vol.49, pp.3, 2016, https://doi.org/10.5657/KFAS.2016.0301
  3. Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi vol.8, pp.3, 2003, https://doi.org/10.3746/jfn.2003.8.3.270
  4. Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers vol.71, pp.2, 2006, https://doi.org/10.1111/j.1365-2621.2006.tb08889.x
  5. Shelf-life and Quality Characteristics of Tofu Coagulated by Calcium Lactate vol.33, pp.2, 2004, https://doi.org/10.3746/jkfn.2004.33.2.412
  6. Optimization of Conditions for Calcium Lactate Nano-Particle Production by Chemical Precipitation vol.479, pp.None, 2003, https://doi.org/10.4028/www.scientific.net/amr.479-481.314
  7. 바지락(Ruditapes philippinarum) 패각 소성분말로 제조한 젖산칼슘의 특성 vol.49, pp.4, 2003, https://doi.org/10.5657/kfas.2016.0436